Gingerbread Cupcakes


●     1 box Golden Cloud Vanilla cake mix

●      1 teaspoon ground ginger

●      1/2 teaspoon cinnamon

●      1/3 cup vegetable or canola oil

●      1/2 cup molasses

●      1/2 cup milk

●      3 large eggs

Cinnamon Cream Cheese Frosting


●      1 cup butter - softened

●      170 ml full fat cream cheese

●      1 teaspoon cinnamon

●      3-4 cups powdered sugar




Gingerbread Cupcakes

  1. Preheat the oven to 180C and line 2 muffin pans with muffin papers.
  2. In a large bowl, sift together the cake mix, ginger and cinnamon.
  3. Using an electric mixer, beat in the molasses, oil, eggs, and milk until smooth.
  4. Spoon the batter into the 2 muffin pans (you should have 24 cupcakes total).
  5. Bake for 25-30 minutes or until an inserted toothpick comes out clean.

Cinnamon Cream Cheese Frosting

  1. In a large bowl, cream the butter
  2. Beat in the cream cheese.
  3. Add the cinnamon and beat in the powdered sugar, 1 cup at a time, until the desired sweetness is reached.
  4. Frost the cupcakes with a knife, or transfer the frosting to a large piping bag and pipe on the frosting.
  5. Decorate with sprinkles if desired.

24 Cupcakes
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